Chicken Lettuce Wraps

If I had it my way, I would have grilled chicken and steamed vegetables for dinner every night.  However, I’d like to keep Matt around for a little bit longer, so I decided to spice things up a bit… keep it interesting!  He also said that if he had that same meal again, he would boycott the grill… Well,  I can’t have that, he’s the grill master (he has an apron to prove it)!

Chicken Lettuce Wraps

Total Time: 25 minutes

Prep: 10 minutes

Cook: 15 minutes

Yield: 2 servings

Ingredients:

1 pound ground chicken (Whole Foods has the best quality)

¼ cup reduced-sodium gluten free soy sauce

            ½ cup onion, chopped

            1 celery stalk, diced

            ½ cup carrots, chopped

            ½ cup scallions, chopped

1 (8oz) can water chestnuts, drained, rinsed and chopped fine

1 red bell pepper, chopped fine

½ teaspoon extra virgin olive oil

            Pepper to taste

1 large head butter lettuce, wash, dried and leaves separated

Directions:

In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces.  Pour into a colander, in the sink and drain fat.  Return chicken to pan.  When cool enough to handle, break up the chicken pieces until minced.

Add the soy sauce, onion, celery, carrots, scallions, water chestnuts, red bell pepper, ginger, water and extra virgin olive oil to pan.  Cook for a few minutes until the scallions and red pepper are soft.  Keep warm.

To assemble each chicken wrap, spoon chicken and vegetable filling onto one lettuce leaf and roll it up.  If you want to make it spicy, top it off with chili garlic paste or sriracha.  I personally love the wraps without a dipping sauce and just add sriracha.

Optional Dipping Sauce:

Ingredients:

¼ cup reduced-sodium gluten free soy sauce

2 tablespoons seasoned rice vinegar

½ tablespoon fresh minced ginger

1 teaspoon sesame oil

½ teaspoon fresh minced garlic

Directions:

Mix ingredients well.